Fresh and light with a richness from the goat cheese. Makes 4 crepes.

Filling Ingredients:

1 bunch broccolini

goat cheese

1- 8 oz. package of sliced white mushrooms

1 tablespoon dry white wine

zest of 1 lemon

white pepper

Kosher salt

1 shallot, chopped

1 tablespoon fresh tarragon

canola oil

Crepe Ingredients:

2 large eggs

3/4 cup milk

1/2 cup water

3 tablespoons canola oil

1/2 teaspoon salt

1 cup flour less 2 tablespoons

finely chopped parsley

Directions:

• Add milk, water, eggs, oil and salt to a mixing bowl and stir
• Add flour and mix together
• Using a 6-8 inch crepe pan OR a non stick medium sized skillet ( cast iron is also fine), brush with thin coat of oil
• Pour crepe batter and swirl into pan so it stretches out and fills the pan ( it should not look thick)
• Cook for about 1 minute and the flip and cook for 30 more seconds
• set crepes aside, if desired keep in warm iron
• Add canola oil to another skillet over medium heat, add shallots and saute for about a minute. Do not brown.
• Add mushrooms and saute until soft and brown, add broccolini, lemon zest, tarragon, white pepper and salt. Saute until broccolini is a little softer and brighter green.
• Add the wine and turn heat to high briefly and turn down to medium low
• Spread goat cheese in the middle of each crepe, add filling and roll up, or just fold in half

Serve with a nice cup of soup or fresh fruit. Let’s keep it vegetarian.

A Jackie O’ Recipe